Sour Treat

A mouth-watering Maharashtrian amla pickle recipe that'll make you like amla like never before
By Chef Rahul Dhaval
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Amla, also known as gooseberry, has been used in Asian cuisines for thousands of years. In India, it’s heralded as a superfood. This fruit tastes wonderful when paired with salads or seafood. Amla can be made into pickles, chutneys, sweet relishes, juices and candies. If you’re creating a list of new dishes to try, dive into some delectable amla recipes, like this one here-

Maharashtrian Amla Pickle:

Ingredients required:

• 1 kg amla

• 200 gms yellow mustard, ground

• 4 tbsp red chili powder

• Salt

• 150 ml water

• 250 ml groundnut oil

• 2 tsp black mustard seeds

• 1 tsp asafoetida powder

• 1½ tsp turmeric powder

Method to follow:

• Wash amla thoroughly.

• In a pressure cooker, add water and amla and steam for 10 minutes.

• Drain and cool the amla.

• Now, remove the seeds and discard them. Cut the amla into quarter wedges and then pat dry with a kitchen towel.

• Place in a dry bowl.

• Add the ground yellow mustard, red chili and salt. Mix well and keep aside.

• Heat oil in a tempering vessel and add the mustard seeds and asafoetida powder.

• Remove from the flame and then add the turmeric powder.

• Pour the mixture on the amla mixture and combine well. Let the mixture cool to room temperature.

• Transfer into jars, seal and refrigerate after 30 minutes.

• Let it mature for 3–4 days and then relish it with the comfort food of your choice.

Amla

 


Recipe by Chef Rahul Dhaval, Executive Chef, The Westin Mumbai Garden City